Spicy Brazilian Coconut Chicken

Brazilian cuisine is known for its vibrant and bold flavors. This Spicy Brazilian Coconut Chicken is a delicious example, combining tender chicken with a rich coconut sauce and a hint of spice. Perfect for a comforting meal, this dish transports you to the heart of Brazil with every bite. The creamy coconut sauce balances the heat from the spices, creating a dish full of depth and warmth.

For the Chicken Marinade: 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

2 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste for spice)

Salt and black pepper to taste

For the Coconut Sauce: 2 tablespoons vegetable oil

1 onion, finely chopped

1 red bell pepper, diced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 can (14 ounces) diced tomatoes

1 can (14 ounces) coconut milk

1/2 cup chicken broth

1 bay leaf

Salt and black pepper to taste

Fresh cilantro leaves for garnish

For Serving:

Cooked rice

Directions:

1. Marinate the chicken with garlic, paprika, cayenne, salt, and pepper for at least 15 minutes.

2. Heat oil in a pan over medium-high heat, then cook the chicken until browned. Remove and set aside.

3. In the same pan, sauté onion and bell pepper until soft.

4. Stir in cumin, coriander, and paprika, cooking for 1-2 minutes.

5. Add tomatoes and coconut milk, stirring to combine.

6. Return chicken to the pan, add chicken broth and bay leaf, and mix well.

7. Cover and simmer for 20-25 minutes until chicken is cooked through.

8. Season with salt and pepper, remove the bay leaf.

9. Serve over rice and garnish with cilantro.

Prep Time: 15 minutes

Kcal: 350 per serving